By Dishing Out Health
These tacos take the finger-licking beauty of a BBQ wing experience and wrap it in a tortilla. Balanced by a creamy sauce and crunchy fixings, they check every box for a top-tier taco.
Ingredients
- 6 cups cauliflower florets (from 1 medium head cauliflower)
- 2 Tbsp. extra-virgin olive oil
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- 1/3 cup store-bought or homemade BBQ sauce
- 8 tortillas, warmed
- Suggested garnishes: shredded purple cabbage, sliced avocado, extra cilantro
Green Tahini Sauce
- 1 cup fresh cilantro leaves and tender stems
- 1/3 cup tahini
- 2 Tbsp. fresh lemon juice (from 1 lemon)
- 2 Tbsp. extra-virgin olive oil
- 2 garlic cloves
- 1 tsp. ground cumin
- ½ tsp. kosher salt
- ¼ tsp. black pepper
Directions
- Preheat oven to 425ºF. Arrange cauliflower on a baking sheet and toss with 2 Tbsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. black pepper. Roast for 30 minutes, tossing once halfway through.
- Remove from oven and brush cauliflower with BBQ sauce. Place back in the oven for 10 more minutes.
- While cauliflower bakes, prepare Green Tahini Sauce:
- Combine cilantro, tahini, lemon juice, olive oil, garlic, cumin, salt, and black pepper in a small food processor or blender; blend until texture is like pesto. Add 3 Tbsp. water and continue blending until smooth and creamy. (If sauce is still too thick, add more water as needed in 1 Tbsp. increments.)
- Toast or warm tortillas over a gas flame or in a cast iron skillet. Spread a layer of green tahini sauce on tortilla and arrange roasted cauliflower overtop. Garnish with shredded cabbage, sliced avocado, and fresh cilantro. Add a final drizzle of tahini sauce.
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